Persimmon Cake

The cake has a delicate crumb, tastes incredibly moist and is super easy to bake for anyone intimidated to bake. The cake has a delicate crumb, tastes incredibly moist and is super easy to bake for anyone intimidated to bake. For the next few months while persimmons are in season I beg you to make this cake so you can share the same rave reviews!

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 16 servings

Calories: 309 kcal per serving

Ingredients

2 cups - all purpose flour
2 teaspoons - baking soda
1 ½ teaspoons - ground cinnamon
½ tsp - nutmeg
¾ tsp - kosher salt
1 ¼ cups - granulated sugar
¾ cup - unsalted butter
2 cups - persimmon purée
3 - eggs
2 teaspoons - vanilla extract
1 ½ cups - walnuts or pecans

Instructions

Preheat the oven to 350°F. Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Stir in the granulated sugar.
In a medium bowl or standing mixer, stir together the 3/4 cup melted butter, persimmon purée, eggs, and vanilla.
Add the flour mixture on low and stir just until everything is moistened; don't over mix. Stir in the chopped nuts, if desired.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely.
Once the cake is cool, invert onto a serving plate. Dust with confectioners sugar and serve.

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